Roasted Delicata Squash and Kale Salad with Hazelnut Parmesan Crumble
A vibrant blend of caramelized squash, tender kale, and nutty crunch in every bite.
Treat your senses to a sophisticated fall salad bursting with color, texture, and rich flavor combinations. Featuring roasted delicata squash and hearty kale, this recipe is elegantly finished with a crunchy hazelnut-Parmesan crumble and a zesty shallot vinaigrette—making it equally ideal as a festive holiday starter or a satisfying weeknight meal.
Why This Recipe Works
- Roasted delicata squash turns meltingly tender with caramelized edges, offering natural sweetness and depth.
- Massaged kale becomes soft and palatable, providing an earthy, nutritious green base.
- The hazelnut-Parmesan crumble delivers bold flavor and irresistible crunch, contrasting beautifully with the salad’s softer components.
- A bright shallot vinaigrette ties the ingredients together with a tangy lift, balancing sweetness and savoriness.
- Flexible and make-ahead friendly: Elements can be prepared in advance and assembled just before serving.
Essential Ingredients
| Ingredient | Purpose |
|---|---|
| Delicata squash | Sweet, nutty flavor and tender texture |
| Kale (Lacinato or curly) | Hearty, nutrient-rich leafy green base |
| Hazelnuts | Crunch and roasted, toasty flavor |
| Parmesan cheese | Umami and creamy, nutty taste for the crumble |
| Shallots | Mild, aromatic zing in the vinaigrette |
| Red wine vinegar | Sharp acidity for balance |
| Fresh herbs (parsley, chives, thyme) | Bright, fresh, aromatic finish |
| Olive oil | For roasting and vinaigrette body |
Step-by-Step Recipe
1. Prepare the Squash
- Preheat oven to 400°F (200°C).
- Scrub delicata squash thoroughly. Slice in half lengthwise, scoop out seeds (no need to peel), and cut into 1/2-inch thick moon-shaped slices.
- Toss with olive oil, salt, and black pepper.
- Arrange slices on a baking sheet, ensuring there’s space for even caramelization.
- Roast for 20-25 minutes, flipping halfway through, until golden, soft, and browned at the edges.
2. Make the Hazelnut-Parmesan Crumble
- On a separate baking sheet, spread raw hazelnuts in an even layer. Roast in the oven (alongside the squash, if possible) for 8-10 minutes, shaking halfway through, until skins are cracked and nuts are fragrant.
- Transfer the nuts to a clean kitchen towel. Rub to remove skins—don’t worry about getting every bit.
- Cool slightly, then coarsely chop hazelnuts.
- Mix chopped hazelnuts with finely grated Parmesan cheese, a pinch of salt, and some black pepper.
- For extra crispness, return the mixture to the oven for a couple of minutes, just until the cheese melts into golden clusters (watch closely to avoid burning).
3. Prep the Kale
- Wash and dry kale leaves well.
- Remove ribs and slice leaves into bite-sized ribbons.
- Massage with a drizzle of olive oil and a pinch of salt for 1-2 minutes, until the kale is glossy, deep green, and tender.
4. Assemble the Shallot Vinaigrette
- Finely mince a shallot and allow it to macerate for 10 minutes in red wine vinegar with a pinch of salt—this tames the raw onion’s bite.
- Whisk in Dijon mustard, a generous pour of olive oil, some freshly cracked black pepper, and (optionally) a teaspoon of honey for subtle sweetness.
5. Build the Salad
- Toss the massaged kale with just enough vinaigrette to coat.
- Arrange the roasted delicata squash atop the greens.
- Sprinkle liberally with the hazelnut-Parmesan crumble.
- Scatter with freshly chopped parsley, chives, and/or thyme leaves for an herbaceous finish.
- Drizzle remaining vinaigrette on top and serve.
Tips for Perfect Results
- Don’t overcrowd the pans: Give squash plenty of space to ensure even browning and crispy edges.
- Slicing squash evenly: Guarantees that pieces cook at the same rate and prevents burning smaller bits.
- Massage the kale thoroughly: This step is crucial for ensuring tender, pleasant greens instead of tough, fibrous leaves.
- Vinaigrette balance: Taste as you whisk—add a bit of honey or maple syrup if you prefer a milder acidity.
- Larger batches: Double or triple the crumble ingredients for a crunchy salad topper throughout the week.
What others are reading
Ingredient Substitutions and Variations
- Differing nuts: Swap hazelnuts for walnuts, almonds, or pecans, depending on what’s available or for taste variety.
- Other winter squash: While delicata is ideal for its edible skin, acorn or kabocha squash can be used (peel if needed).
- Leafy greens: Spinach, arugula, or Swiss chard can replace kale for a different textural experience.
- Extra protein: Add roasted chickpeas, white beans, or cooked grains (like farro, lentils, or quinoa) for a heartier bowl.
- Vegan option: Substitute vegan hard cheese for Parmesan, or omit cheese and add nutritional yeast with additional roasted nuts/seeds.
Make-Ahead and Storage Advice
- Squash: Roast up to 2 days ahead; cool, then refrigerate in an airtight container. Rewarm briefly before serving if desired.
- Crumble: Make up to a week ahead. Store in a sealed jar or bag at room temperature.
- Vinaigrette: Whisk and refrigerate up to 3 days ahead.
- Assembly: Dress kale just before serving for best texture; assemble salad up to an hour ahead, but serve soon after adding the crumble so it stays crisp.
Nutritional Benefits
- Delicata squash is high in vitamins A and C, supporting immune health and vision.
- Kale delivers fiber, antioxidants, and micronutrients like vitamin K and iron.
- Hazelnuts offer healthy fats, vitamin E, and protein.
- Parmesan contributes calcium and umami depth—small amounts go a long way.
Serving Suggestions
- Main course salad: Add protein and grains for a complete meal.
- Festive side dish: Pair with roast meats, poultry, or as part of a vegetarian holiday spread.
- Potluck favorite: Sturdy greens and roasted squash mean it travels well and holds up on a buffet table.
Expert Tips for Success
- Choose small, firm delicata squash without blemishes for best flavor and texture.
- Use the freshest kale possible—fresh greens respond better to massaging and are less bitter.
- Letting the shallot sit in vinegar mellows its flavor and infuses the vinaigrette with savory-sweet complexity.
- Chunky vs. fine crumble: Chop hazelnuts coarsely for rustic bite or pulse in a processor for a finer, more cohesive topping.
Frequently Asked Questions (FAQs)
Q: Can I use frozen kale?
A: Fresh kale is preferred for texture, but you can use frozen kale. Thaw, squeeze out excess moisture, and sauté briefly before adding.
Q: What’s the best way to store leftovers?
A: Store components separately if possible. Assembled salads keep for a day, though the crumble loses crispness over time. Refresh with extra vinaigrette and crumble before serving.
Q: How can I make this salad gluten-free?
A: The base salad is gluten-free. If serving with grains, choose gluten-free options like quinoa or rice instead of farro or wheat berries.
Q: Could I add fruit to this salad?
A: Yes! Diced apple or pear, pomegranate arils, or dried cranberries add extra sweetness and color, making the salad more festive.
Q: What wine pairs well with this salad?
A: A crisp white wine with fresh acidity, such as Sauvignon Blanc or a lightly oaked Chardonnay, complements the salad’s flavors. For red, try Pinot Noir.
Final Thoughts
This roasted delicata squash and kale salad offers an inspired blend of autumnal flavors and textures inviting enough for dinner parties but simple enough for a weeknight supper. The savory, crunchy hazelnut-Parmesan crumble elevates every bite, while the massaged kale base keeps the dish hearty and wholesome. Experiment with suggested variations for your own perfect version—and enjoy the taste of fall in every forkful.
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